Supreme Sauce No. 1
Four quarts of good stock
Two pounds of knuckle of veal
A fowl
One teaspoonful of salt
Two onions (one of them stuck with cloves)
One bouquet
Pinch of grated nutmeg
Three tablespoonfuls of white roux
One ounce of butter
Three tablespoonfuls of milk of sweet almonds

Suprema Sauce No. 2
A fowl
One quart of veal broth
One dessert-spoonful of salt
A bouquet
Two tablespoonfuls of white roux

Suprema Sauce No. 1

"Put four quarts of good stock into a sauce-pan with two pounds of knuckle of veal and the body of a fowl. Boil well, skimming off the grease, add one teaspoonful of satl, two onions (one of them stuck with cloves), one bouquet, and a pinch of grated nutmeg. Simmer on the hob until the veal is quite cooked, then strain. Add three tablespoonfuls of white roux and stir over the fire until it boils. Skim, and put it into a Bain-marie to reduce. Just before serving boil it again and add one ounce of butter and three tablespoonfuls of milk of sweet almonds.



Suprema Sauce No. 2

Put the body of a fowl into a sauce-pan, cover it with water, and cook quickly. Take it out as soon as it boils, drain, and wash it well. Then put the fowl into a clean sauce-pan, with one quart of veal broth, one dessert-spoonful of salt, and a bouquet. Cook for forty-five minutes, then pour the broth through a strainer into another sauce-pan with two tablespoonfuls of white roux, and stir well."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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